Classic Nasi Goreng with Terasi and Fried Egg
Classic Nasi Goreng with Terasi and Fried Egg
Welcome to the heart of Indonesian kitchens with this authentic Nasi Goreng recipe, a beloved national dish and a true taste of home. Nasi Goreng, meaning 'fried rice' in Indonesian, is more than just a meal; it's a culinary icon woven into the fabric of daily life, often enjoyed for breakfast, lunch, or dinner. Its origins are believed to trace back to the agricultural communities of Indonesia, where leftover rice was ingeniously transformed into a flavorful evening meal, preventing food waste and creating a delicious new dish. This recipe highlights the essential Indonesian staples: fragrant cooked rice stir-fried with the pungent depth of terasi (fermented shrimp paste), the signature sweetness of kecap manis (sweet soy sauce), and a kick of fresh chili. The magic truly happens in the wok, where these ingredients meld together into a symphony of savory, sweet, and spicy notes. Topped with a perfectly fried egg, its runny yolk creating a rich sauce, each bite is a delightful experience. Mastering Nasi Goreng is a rite of passage for any home cook looking to explore the vibrant flavors of Indonesian cuisine, offering a quick, satisfying, and incredibly versatile dish that’s endlessly customizable.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 4
Instructions
Prepare the Aromatics
- 1In a mortar and pestle or a small food processor, combine the chopped shallots, minced garlic, crumbled terasi, and chopped red chili. Pound or process into a coarse paste.
Cook the Rice
- 1Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the aromatic paste and stir-fry for 1-2 minutes until fragrant.
- 2Add the cold cooked rice to the wok. Break up any clumps and stir-fry, mixing well with the paste. Ensure the rice is evenly coated.
- 3Pour in the kecap manis and add the ground white pepper. Stir-fry vigorously for 5-7 minutes, ensuring the rice is heated through and slightly toasted.
- 4Taste and season with salt if needed. Remember that terasi and kecap manis are already salty.
Fry the Eggs
- 1While the rice is cooking, heat the remaining 1 tablespoon of vegetable oil in a separate non-stick skillet over medium-high heat.
- 2Crack the eggs into the hot oil. Fry them sunny-side up or to your desired doneness. Season lightly with salt.
Serve
- 1Spoon the hot nasi goreng onto serving plates.
- 2Top each plate with a freshly fried egg.
- 3Garnish with sliced cucumber, tomato, fried shallots, and prawn crackers, if desired.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 70 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbs | 70 g |
Tips
- Using cold, day-old rice is crucial for achieving the perfect texture in Nasi Goreng, preventing it from becoming mushy.
- A very hot wok is key to stir-frying quickly, imparting a slight smoky flavor (wok hei) and preventing ingredients from sticking.
- Serve immediately with fresh accompaniments like cucumber and tomato slices to provide a refreshing contrast to the rich fried rice.
